Jos Strawberry Sweet Sour Sauce Food

MOM'S SIMPLE & SWEET STRAWBERRY SAUCE

Steps:

• Slice strawberries and put into a saucepan on medium heat along with the sugar.
• Keep heating until the sugar is gone (carmilized), the strawberries are a little softer, and the syrup is at the bottom.
• Now you can use this delicious sauce for almost anything, it's even good warm off the stove plain!

SWEET AND SOUR SAUCE I

Steps:

• Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

FRESH STRAWBERRIES WITH SWEET SOUR CREAM AND RED WINE SAUCE

Steps:

• In a large saucepan add red wine, sugar, orange peel and orange-flavored liqueur. Bring to a boil and reduce to a simmer. Simmer for 30 minutes over low-heat until slightly syrupy and liquid has reduced by half. Set aside and cool in the refrigerator. Strain.
• In a mixing bowl, combine the sour cream with confectioners' sugar. Take a large platter and make a smear of the sweet sour cream. Arrange the strawberries with the bottoms down in the sour cream. Pour over the red wine sauce and dust the entire plate with confectioners' sugar.

STRAWBERRY YOGURT SAUCE

Steps:

• In a blender, place the strawberries, yogurt, and lime juice and puree a few seconds until smooth. Strain out the seeds and then taste. Whisk in sugar, if needed. Chill until ready to use as a dip for fresh fruit or over angel food cake.
• Note: You may substitute frozen strawberries, just thaw them before measuring.

SWEET AND SOUR SAUCE

Steps:

• In 1-quart saucepan, mix brown sugar and cornstarch.
• Add enough water to reserved pineapple juice to measure 1/2 cup; stir into sugar mixture. Stir in vinegar and soy sauce.
• Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in pineapple and bell pepper.
• Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year. Serve with pork, poultry and seafood.

JUNIOR'S FRESH STRAWBERRY SAUCE

Steps:

• Wash, sort through, hull, and slice the berries 1/2 inch thick.
• Bring 1 cup of the water and the sugar to a boil in a medium sized sauce pan over high heat.
• Boil for 5 minutes.
• Mix cornstarch and the remaining 1/4 cup water together in a cup until the cornstarch throughly dissolves.
• Slowly whisk this mixture into the boiling syrup.
• Return to a full boil and boil for 2 minutes.
• Remove the syrup from the heat and whisk in the food coloring if you wish.
• Stir in the vanilla and gently fold in the strawberries.
• Store in the refrigerator for up to 3 days or in the freezer for up to 1 month.

SWEET & SOUR SAUCE

Steps:

• Put everything except the cornflour into a small saucepan and cook over a medium heat, while whisking, until just simmering.
• Add the cornflour to a small bowl, add 1 tbsp water and mix together. Pour into the saucepan and whisk together until thickened and saucy.